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MEDITERRANEAN STIR-FRY WITH ANGEL HAIR PASTA
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR SAUCE-----
1 1/2 c Canned crushed tomatoes
1/2 c Chopped, fresh basil
2 cl Garlic -- crushed
1/8 ts Cayenne
-----FOR STIR-FRY-----
Vegetable oil spray
1 sm Onion -- sliced
1 md Eggplant -- cubed
1 sm Zucchini -- sliced
1 sm Red pepper -- sliced
4 Artichoke hearts -- quartered
-----TO FINISH DISH-----
sm Loaf Italian bread
1/2 lb Angel hair pasta
3 ts Sesame oil
Salt and pepper
Prehaet oven to 350 degrees F. Place 3 to 4 quarts of
water on to boil. Reserve 1 tablesppon of basil for
garnish. In food processor or by hand, whisk together
crushed tomatoes, garlic, cayenne and remaining basil.
Set aside. Heat wok or skillet over medium-high heat
and spray with vegetable oil. When wok is smoking, add
onion and eggplant. Toss 2 minutes Add zucchini, bell
pepper and artichoke hearts. Stir-fry 3-4 minutes. Add
salt and pepper to taste. Toss and remove to a bowl.
Pour reserved sauce over vegetables. PLace bread in
oven to warm. Add pasta to boiling water and cook 1
minute if fresh, 5 minutes if dried or follow package
directions. Drain. Add sesame oil to wok. When wok is
smoking, add drained pasta. Toss well for 2 minutes -
the pasta should be crisp. Divide pasta in 2 portions
and place on individual plates. Spoon vegetables over
top.Sprinkle with reserved basil. Serve with warm
bread.
Nutritional info per serving: 734 cal; 26g pro, 140g
carb, 10g fat (12%), 548mg sod Exchanges: 6.3 veg, 5.7
bread, 1.2 fat
Source: Dinner in Minutes, Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
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